You are reading a single comment by @lynx and its replies.
Click here to read the full conversation.
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported almost exclusively by donations. Please consider donating a small amount regularly.
@lynx
Having skimmed a few of the bread books, (tartine, artisan bread, wheat, water etc) even read some prefaces, there are a few people who became bakers for the love of bread when looking for another challenge after the corporate world. Quite a few of the books are quite american and seem to have that unique take of the San Fran sour dough appeal and want in on that.
Baking in a commercial environment is alot easier than baking at home. Noted that quite a few of the books go on about special tools and each one has their own unique take on how to make the perfect loaf. Some of the recipes seem really wasteful, as you seem to cultivate the starter and then just use a small amount.
Still go with what I said earlier, read a few and trying the droping the starter in to a jug of water to see if it floats, am actually doing that now as an expriment to see what happens. but the rest is covered by reading what other people do on the internet. There seem to be lots and lots of different ways to get the same thing. You have to find you way. One book did mention quite alot on tempeartures of the dough whilst proving which the others didn't.
The americanism is not just in the wieghts and measures but the ovens too, how hot does your oven go?